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Preparation

Preheat oven to 400F
Heat about 2-3 tablespoons olive oil in a non stick frying pan over a medium heat, then add the onions and cook the onions over a low heat, stirring often until soft and transparent (from 6- 8 minutes).
Add the garlic, salt and pepper and cook for a further few minutes
Transfer the mixture to a buttered baking dish (preferably shallow and wide) and then lay slices of zucchini and tomatoes on the top. (Overlapping the slices so that you have green then red slices looks pretty)
Season the vegetable slices with salt and pepper, sprinkle with fresh herb leaves and drizzle over the top with extra olive oil.
This dish can be baked in the oven as is, or for extra texture and flavor add a thin layer of fresh breadcrumbs that have been mixed with a little grated parmesan.
Bake in the oven until the vegetables are soft and the topping crust crispy and slightly browned. Check them after 35 - 40 minutes. Serve warm.
Optional topping: Breadcrumb and grated parmesan